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Services

Whether we are designing your customized menu, assisting you in finding the ideal reception location, or referring you to a florist, our Brooklyn catering service is impeccable. We are dedicated to making your special day perfect, and it will completely be your choice.

Ingredients

Fresh, local ingredients

All natural and organic

Carefully hand selected

Sampled for quality and taste

Technique

Off-Premise Catering

Customized Menus

Private Chef

Food Styling

The Event

Event Planning Assistance

Private events

Weddings

Corporate events

Our menus' savory selections are versatile for every taste and budget and are as visually dazzling as they are delicious.Find Out More

Catering to your Dreams...

Chef Mellanee Harvin

Owner, The Fork Goes on the Left

The Fork Goes on the Left is a Brooklyn, New York based off-premise caterer featuring the signature cuisine of Private Chef Mellanee R. Harvin. What we offer you is not only great food, but elegant presentations and impeccable service. We specialize in buffet style service with fresh flowers, lavish garnishes, candles and elegant platters to suit the occasion. While our servers are always uniformly attired and professional in appearance and attitude, it's their attentive courteous service that resonates with clients seeking Cajun catering in Brooklyn and the surrounding area.
All food is meticulously handcrafted by Chef Mellanee R. Harvin, and artfully presented. We have successfully combined the flavorful elements of traditional Southern, Caribbean, Cajun and Continental Cuisines which are prepared healthfully, with fresh seasonal vegetables and herbs. Our menus' savory selections are versatile for every taste and budget and are as visually dazzling as they are delicious. We cater intimate dinners for two, elegant buffets, private cocktail parties or lavish weddings with the same quality and attention to detail.
For the company of one or to share with many, our private chef and catering services will make your event memorable for years to come.

Testimonials

"I had an amazing time and my guests loved the food"

I just wanted to say thank you for everything. I had an amazing time and my guests loved the food. Also, thank you for putting food to the side for me I got to eat it yesterday and it was delicious!! I hope we get to work together again.
Thanks!!

Germeen

"Thank you thank you thank you!"

Now that I have a moment to breathe, I wanted to send a quick and huge thank you for everything on Saturday! The food was amazing and you got such rave reviews on everything.

Brandi N. Sinclair

"You're tops in our book and you're doing amazing work out of Putnam Avenue. All the best and thanks for the macaroons! "

Meisha and I had a really good feeling about you and our catering from our first meeting and in the time since we appreciated all your suggestions, collaborative spirit, professionalism and dedication to making sure our guests ate and were merry.

David and Meisha

"I pay a lot of attention to details and you guys did exactly what I wanted and more."

Thank you for going above and beyond in delivering what we wanted for our wedding day. You and your staff were incredibly professional and helpful throughout the entire day. Thank you as well for caring so much about me and making me feel comfortable the entire time. I am so happy I went with your service. I will definitely recommend you in the future (and don't be surprised when we call about the baptism!).

Jason and Victoria (and family)

"Everything was wonderful!"

Rick and I just want to extend a sincere thank you for making our wedding reception such a special event. We got so many compliments on the taste and, presentation of the food, and service of your staff.

Rick & Laura Johnson

"It was the absolute happiest day of my life"

I'm just writing to thank you again for your wonderful food and amazing service at my wedding this past weekend. I simply cannot thank you enough for helping to make the day so amazing.

Toni (and Reggie).

" We had a cocktail hour and a buffet dinner that was delicious and everyone raved about the food afterwards."

I found The Fork Goes on the Left through Yelp. I contacted Mellanee and right away she got back to me with a proposal. She is attentive, loves food and is willing to work with you.
My wedding day had no problems, especially on Mellanee's end. From the fresh food, beautiful tables, nice staff, I didn't have to worry about my catering choice. Mellanee is definitely a pro and her food is wonderful. Recommend!

Mary

Events

A collection of the special occasions made possible when clients remember The Fork Goes on the Left.

Felicia and Antaun

You never know where you might meet a bride. Two things a caterer should always have on hand--business cards and a friendly demeanor. Both of which came in handy when Felicia struck up a conversation with me about the contents of my basket while shopping at her place of business. My lucky day, I'm a caterer and she's getting married. Felicia, her Mother and Antaun arrived for a tasting. What struck me most was the closeness of the Mother and daughter bond. Mom took cell phone videos and was thrilled to share this moment with her daughter and her fiancé. I knew this wedding would be a unique and loving occasion. Felicia shared with me later that "most brides don't get to eat, dance and enjoy their own wedding. Not me, I did all the above and had a ball!"

Teresa & Diallo

Teresa and Diallo's story is truly a love story. They were high school sweethearts whose love grew into maturity. It was Diallo who took charge as my initial contact and got the ball rolling on their wedding details; while Teresa focused on the design elements.
These details were very specific since they wanted the food to reflect their Jamaican and Trinidadian cultures. Let's just say the pholourie was well received, judging from the empty platters. Their wedding had all of the special touches that reflect their personalities making the evening a unique and whimsical celebration.

Meisha & David

I love when the groom is my initial contact for the catering details. He takes the reign and allows his bride to focus on the finer details, herself. Meisha and David added a personal touch at the reception by naming their signature drinks after key elements in their respective upbringing: " The Festival at the Lake" for the bride and the groom's "The Dollar Cab".
Their personalization again was displayed in the groom's blackcake; which was shaped in the island of Trinidad. They not only celebrated their love for each other but paid homage to their cultures.

Esi & Peter

Well, Esi and Peter's wedding was a labor of love. I fell for the couple when I viewed photos of their culturally enriched engagement celebration in their native land of Uganda. It was my honor to cater their American wedding as they included thoughtful elements of their Ugandan roots as evident in the array of colorful baskets which were beautifully incorporated into their tablescape by their florist. It was a memorable evening of cultural pride, great food and partying until dawn.

Toni & Reggie

I really love to see a couple enjoy each other's company. It was so refreshing to hear the roar of Reggie's laughter from the kitchen where I prepared their tasting. Their vision included a relaxed and classic wedding utilizing the warmth and elegance of The Inn at Noble Lane. Their guests we're able to experience the entire grounds which flowed from the heartfelt outdoor ceremony, progressing to the cocktail reception in the grand foyer and dinner in the upstairs ballroom. The evening culminated with a dessert bar in the tea room and s'mores on the cobblestones patio. It was evident their marriage would be one of great friendship, mutual respect and a whole lot of fun.

Sharlene & Tim

Well...my introductory meeting with Tim, Sharlene and her parents began rather dramatically with Mom-in-law sitting out the tasting in the car. Can anyone relate to the push & pull between tradition and having a modern twist on your wedding day? I had to lure Mom in with the promise of great food; albeit not traditional to her Dominican heritage. No small feat, but in the end I won her over the old fashioned way. You see, at the end of the reception Mom gave me a big hug, along with "congratulations, the food was so good, everyone is happy, thank you!"

F.A.Q

Do you have insurance?

Yes, I have general liability insurance. I can provide your venue with a Certification of Insurance upon request.

Do you have rental equipment?

I have my own platters & serving utensils which are included in my price. Any other supplies or equipment (chairs, linen, cutlery, plates, etc) I can rent through my preferred company at an additional cost.

Do I have to use your suggested rental company?

Feel free to use a rental company of your choice. However, I need to collaborate with you on items needed for a successful event.

Do you provide wait staff & bartenders?

Yes, I have a staff of professional servers and licensed bartenders for an additional cost.

Does your staff set up and breakdown?

Yes, my staff will set up; as well as dress the tables with appropriate linen, silverware, glasses, etc. The breakdown will include removing all rentals and placing them in the appropriate areas for rental pickup.

How far do you travel?

Presently, I'm committed to the Tri-State area: New York, New Jersey, Connecticut and Pennsylvania. However, feel free to ask, you never know.

Are you a strictly a wedding caterer?

I will do any event where food is served--Baby Showers, Bridal Showers, Christenings, Communions, Naming Ceremonies, Sweet 16, Dinner Parties, etc. I can go on, but you get my gist.

Do you charge a cake cutting fee?

Well, I debated this practice for a moment and decided not to charge a fee to cut cake.

Do you have tastings?

Absolutely, primarily for weddings. It gives me an opportunity to meet my bride & groom and tantalize their taste buds.

What's the difference in pricing for--formal sit-down, buffet, family style and cocktail reception?

Since every reception is so different; I will answer this very broadly. Your price per person could be the same depending on menu selections. However, you will incur price fluctuations with your rentals and staffing needs for each type of service. For example, a formal dinner would require more waitstaff than a buffet.

What are the next steps?

Call me! I will prepare a proposal based
on your needs, vision and budget.